Chef Amy Foote's Fresh Sea Asparagus & Blueberry Salad
Ingredients
Salad
- 2 c beach asparagus. (Be sure asparagus is clean and free from rocks or debris.)
- 2 c fresh blueberries
- 1 c whole kamut grains
Dressing
- Juice and zest of one orange
- 1/2 c balsamic vinegar
- 2 T honey
- 1 T sesame oil
- 3 T soy sauce
- 1 t red pepper flakes
- 1 T black pepper
Instructions
- Cook kamut in salted water until tender. Drain and chill until cool. Mix beach asparagus, blueberries, and cooked kamut in a bowl. Add dressing and toss to combine. Chill and serve.
